Description
Crispy Poblano Chicken Tacos with Avocado Jalapeño Salsa are bursting with bold flavors and crunchy textures. Shredded chicken is seasoned and sautéed with roasted poblanos, then tucked into crisped tortillas and topped with a creamy, zesty avocado jalapeño salsa. These tacos are perfect for Taco Tuesday or any time you want a flavorful, satisfying meal.
Ingredients
Scale
For the chicken filling:
- 2 tablespoons olive oil
- 2 poblano peppers (roasted, peeled, and sliced)
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the avocado jalapeño salsa:
- 1 ripe avocado
- 1 small jalapeño (seeded for less heat)
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 1 small clove garlic
- 2 tablespoons sour cream or Greek yogurt
- Salt to taste
- 2–3 tablespoons water (to thin if needed)
For the tacos:
- 8 small corn tortillas
- Oil for frying or brushing
- Optional toppings: crumbled queso fresco, extra cilantro, lime wedges
Instructions
- Roast Poblanos: Place the poblano peppers directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides. Place them in a bowl and cover for 10 minutes to steam. Then peel off the skin, remove seeds, and slice thinly.
- Cook Chicken Filling: Heat the olive oil in a skillet over medium heat. Add the shredded chicken, sliced poblanos, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally until heated through and infused with the spices.
- Prepare Avocado Jalapeño Salsa: In a blender or food processor, combine the avocado, seeded jalapeño, chopped cilantro, lime juice, garlic, sour cream or Greek yogurt, salt, and water. Blend until smooth, adjusting the consistency with more water as needed.
- Crisp Tortillas: Lightly brush both sides of each corn tortilla with oil. Place in a hot skillet or bake in a 400°F (204°C) oven for 5–7 minutes, flipping once, until the tortillas are crisp yet still pliable.
- Assemble Tacos: Fill each crispy tortilla with the poblano chicken mixture. Top with a generous spoonful of the avocado jalapeño salsa. Garnish with crumbled queso fresco, extra cilantro, and lime wedges if desired. Serve immediately.
Notes
- To make the tacos extra crispy, fry them in a little oil in a skillet until golden on both sides.
- The avocado jalapeño salsa can be made ahead and stored in the fridge for up to 2 days.
